Khasta Kachori Recipe

Khasta Kachori is a popular North Indian snack known for its crispy, flaky exterior and deliciously spiced filling. Whether enjoyed as a breakfast item, evening snack, or festive treat, this deep-fried delicacy is loved across India.

Origins of Khasta Kachori

Khasta Kachori traces its roots to Rajasthan, where it remains a beloved street food. Over time, it spread to other parts of India, especially Uttar Pradesh, Delhi, and Madhya Pradesh. Traditionally, it is served with tamarind chutney, green chutney, or a side of spicy potato curry.

Variations

1. Moong Dal Kachori – Filled with spiced moong dal (yellow lentils), this version is particularly popular in Rajasthan.
2. Pyaaz Kachori – A specialty of Jaipur, this kachori has a stuffing made of sautéed onions and aromatic spices.
3. Matar Kachori – Stuffed with mashed green peas and a blend of spices, this variation is a winter favorite.
4. Khasta Kachori Chaat – A street-style dish where kachoris are crushed and topped with curd, chutneys, and sev for an explosion of flavors.

How to Make Khasta Kachori at Home

Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)
• ¼ cup ghee or oil
• ½ teaspoon salt
• Water (as needed)

For the Filling:

• ½ cup moong dal (soaked for 3-4 hours and drained)
• 1 teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ½ teaspoon asafoetida (hing)
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon amchur (dry mango powder)
• Salt to taste
• 2 tablespoons oil

For Frying:

• Oil as needed

Instructions

Step 1: Prepare the Dough

1. In a bowl, mix all-purpose flour, salt, and ghee. Rub the ghee into the flour until it resembles breadcrumbs.
2. Add water gradually and knead into a firm but smooth dough. Cover and let it rest for 30 minutes.

Step 2: Prepare the Filling

1. Heat oil in a pan and add cumin seeds, fennel seeds, and asafoetida.
2. Add soaked moong dal and sauté for a few minutes.
3. Add coriander powder, turmeric, red chili powder, garam masala, amchur, and salt. Mix well and cook until the mixture is dry.
4. Allow the filling to cool completely before using.

Step 3: Assemble the Kachoris

1. Divide the dough into small equal portions and roll each into a small disc.
2. Place a spoonful of the filling in the center and seal the edges by bringing the dough together.
3. Flatten gently with your hands and repeat for all portions.

Step 4: Fry the Kachoris

1. Heat oil in a deep pan on medium-low heat.
2. Fry the kachoris in batches on low heat until golden brown and crisp. This ensures they turn out flaky.
3. Remove and drain on paper towels.

Serving Suggestions

• Tamarind chutney
• Mint-coriander chutney
• Aloo sabzi (spicy potato curry)
• A sprinkle of chaat masala for extra flavor

Tips

• Always use ghee for the dough to ensure a flaky texture.
• Fry on low heat to cook evenly and achieve crispiness.
• Let the filling cool completely before stuffing to prevent sogginess.
• Resting the dough is key to achieving the best texture.

Khasta Kachori is a delightful treat that brings a burst of flavors and textures in every bite. Whether enjoyed on its own or as part of a chaat, it remains a cherished Indian snack. Try making it at home and relish the crispy goodness with your favorite accompaniments!

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